Remove any bits of shell or cartilage from crab meat; place in medium bowl. Add mayonnaise, egg, 1/4 cup cilantro, 1 tablespoon lime juice, horseradish, 1 teaspoon salt and cayenne pepper; stir gently to combine. Add 1/4 cup of the bread crumbs; lightly stir together. Cover and refrigerate.
In medium saucepan, combine wine and shallot. Bring to a boil over medium-high heat; boil 2 to 3 minutes or until liquid is reduced to 2 tablespoons. Add cream, broth and cumin; bring to a boil.
In small cup, stir together water and cornstarch. Slowly add to cream mixture, stirring constantly. Bring to a boil; cook 30 seconds. Whisk in 1/4 cup cilantro, 1 tablespoon lime juice, 1/8 teaspoon salt and dash black pepper. Remove from heat; let stand 10 minutes. Place in blender; blend until smooth (be careful when blending hot liquids). Pour into small saucepan. When ready to serve, heat over low heat until warm.
Shape crab mixture into 6 (3 1/2-inch) patties. Place remaining 1/2 cup bread crumbs in shallow dish. Coat patties with bread crumbs. Melt 2 tablespoons of the butter in large nonstick skillet over medium-high heat. Cook patties, in batches if necessary, 4 to 5 minutes or until golden brown, turning once and adding additional butter as needed. Serve warm with sauce.
PER CRAB CAKE: 410 calories, 31.5 g total fat (11.5 g saturated fat), 18 g protein, 13 g carbohydrate, 160 mg cholesterol, 880 mg sodium, 1 g fiber
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